Kickin' Korean Smoked Pulled Pork
This Kickin' Korean Smoked Pulled Pork is simple to make, is great to feed a crowd, and loaded with some sweet and spicy flavors!
Equipment
- 1 Pellet Grill or Smoker
- 1 Sharp Knife
- wood pellets
Ingredients
- 1 8-10 lb. bone in pork shoulder butt
- gochujang paste or sauce
- Sriracha Flavored Seasoning or BBQ Rub
- Japanese BBQ Sauce/Glaze
Instructions
- Insert a knife about 1/2 inch into the meat and make diagonal cuts. Turn the meat and repeat.
- Add the gochujang paste or sauce over the meat and rub it in to coat. Get both sides.
- Liberally season the meat with your BBQ rub. Transfer to smoker or refrigerate until ready to cook.
- Fire up the smoker to 180 degrees F. Place the pork shoulder on the grates and we like to place a pan under it to catch any drippings to prevent and flare ups.
- We let it smoke at 180 for about 10 hours over night. When I wake up I turn the smoker up to 225 degrees F. Let the meat smoke at this temp either the whole time or if you are starting to get antsy you can go up to 250 for a few hours, too.
- Once the meat gets to an internal temperature of around 199 degrees F, pull it out. You want it to get to 203 which it will after resting.
- We placed the entire piece of meat into our Rest EZ BBQ Blanket or you can wrap it in Butcher Paper or even foil. If you want you can place it in a cooler. Let the meat rest for at least an hour before shredding.
- Pull the bone out (it should come out super easily). And then shred with some meat claws if you have them or 2 forks.
- Add some of the Japanese BBQ Sauce to the meat and toss it all together. Serve warm as is or with some buns for sandwiches.